Secrets for the Perfect Ceviche

With two wildly popular locations—South Beach and now Brickell—Sam Gorenstein, the chef and owner of My Ceviche, dishes on fresh deliciousness.

My Ceviche is definitely a locals’ favorite, with a great word-of-mouth following. How did this come about?
We’re revolutionizing the “fast casual” restaurant concept by introducing ceviche in a very approachable way.

How has this local flavor influenced the design of the Brickell location?
We wanted to showcase a beach-meets-city concept, so we used a lot of wood and incorporated the colors of the ocean. Our kitchen is fully open, and we prepare all the food in front of customers.

What’s the secret to the foot-traffic-friendly, walk-in vibe?
First off, extremely reasonable pricing. A guest can get a filling, high-quality, chef-inspired seafood meal for $10. That’s unbeatable. Even though we make every menu item to order, the service is very fast, so people can be in and out in a flash. Also, most menu items can be eaten without utensils, so it’s street food at its best!

The menu is a mix and match of six ceviche styles. How did you select them?
I wanted to hit all the flavor profiles: acid, bitter, sweet, spicy, and salty. I also wanted to represent various ethnicities that are known for having great ceviche. Aji amarillo and rocoto are Peruvian-based. Tradicional is Mexican; Caribeño is Ecuadorian-Colombian. Coconut hits the sweet side. And the Asian almost hits every note, with a mix of soy-citrus with chilies, ginger, and a hint of fish sauce.

What’s your favorite mix, and what do you pair it with?
A combination of octopus-fish-shrimp ceviche with rocoto sauce, and a really cold beer!

You serve only fare caught within 24 hours. How do you accomplish this?
We know how to source, but most importantly where to source it! We have great relationships with local fishermen constantly on the hunt for us. 235 Washington Ave., Miami Beach, 305-397- 8710; 1250 S. Miami Ave., Miami, 305-960-7825